Roasted Cauliflower And Almond Cream Soup

By á-170456

Ingredients

• 1 cauliflower head florets cut
• into 1/4" slices
• 6 tablespoons olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 package slivered almonds - (8 oz) divided
• 1 medium onion chopped
• 6 cups reduced-sodium chicken broth
• 1 cup heavy cream

Details

Servings 8

Preparation

Step 1

Heat oven to 450 degrees. Toss cauliflower floret slices with 3 tablespoons olive oil, salt and pepper. Arrange in single layer on 2 baking sheets. Roast 45 minutes, until browned. Turn once or twice during cooking time.

Remove cauliflower from oven. Reduce oven temperature to 350 degrees. Arrange 2 tablespoons of almonds on a baking sheet and bake 5 minutes, until lightly browned; set aside.

Heat remaining 3 tablespoons of olive oil in a large pot over medium heat. Add onion and cook 5 minutes, until translucent. Add remaining almonds and cook, stirring, until lightly browned, about 5 minutes.

Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat to low and simmer 20 minutes.

In a food processor fitted with a steel blade (or in a blender), puree soup in batches. Return pureed soup to pot. Stir in cream and 1 cup water. Cook on low a few minutes, just to heat through. To serve, divide soup in bowls and garnish with toasted almonds.

This recipe yields 8 servings.

Carbohydrates: 11 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 10 grams
Fat: 37 grams
Calories: 406